Chipotle Beef Tacos with Pico de Gallo

Skip the fast food and whip up your own beef tacos complete with fresh and spicy homemade pico de gallo, a Mexican uncooked salsa.

Total Time: 5:55

Cook: 0:25

Level:
Moderate

Yield:
4 servings (cost per serving of $1.26)

Advertisement - Continue Reading Below

Ingredients

1 can tomato sauce

1 tbsp. chopped chipotle in adobo

1 tbsp. sauce from chipotle in adobo

½ tsp. ground cumin

kosher salt

Pepper

1 large Red Onion

2 clove garlic

2 lb. lean beef chuck

4 plum tomatoes

1 small jalapeño

2 tbsp. fresh lime juice

¼ c. fresh cilantro

8 small corn or flour tortillas

Diced avocado

sour cream

Directions

In a 5- to 6-quart slow cooker, whisk together the tomato sauce, chipotles and adobo, cumin, and 1/2 teaspoon salt. Thinly slice 3/4 of the onion (reserve the rest for later) and add it to the slow cooker along with the garlic; toss to combine.

Nestle the beef in the mixture and cook, covered, until the beef is cooked through and shreds easily, 4 1/2 to 5 1/2 hours on high or 7 to 8 hours on low.

Ten minutes before serving, make the pico de gallo: Finely chop the remaining 1/4 onion. In a bowl, toss the onion, tomatoes, jalapeño, lime juice, cilantro, and 1/4 teaspoon each salt and pepper. Warm the tortillas.

Spoon off and discard any fat in the slow cooker, and, using two forks, shred the beef. Fill the tortillas with the beef mixture. Top with pico de gallo, avocado, and sour cream, if desired. Serve with additional lime wedges, if desired.